Soup and a Sandwich

Due in part to the fact that our school culture at Le Cordon Bleu is very student centered, and also just because it's really fun, each full-time chef instructor is charged with creating and managing a student based activity club. Being that we are a culinary school situated in the heart of one of the country's best and most ethnically diverse food cities, I decided that my club would focus on Chicago's huge selection of cuisines from around the world. I named it the LCB Ethnic Lunch Club, and every month I take a group of students to a different ethnic restaurant and introduce them to the cooking and culture of a far away country.

This past Friday afternoon, I met my students on the corner of Broadway and Argyle Streets, in an area on Chicago's north side densely packed with all manner of Southeast Asian markets, shops, and restaurants. The theme I had come up with for this meeting of the club centered on the common American idea of a "soup and sandwich" lunch, only with a French and Vietnamese twist to it.

We sat down in a restaurant that specializes in the Vietnamese dishes called Pho and Bahn Mi. Pho is a basically a huge bowl of rice noodles floating in a complex, aromatic beef broth, and it's garnished with your choice of items, ranging from tripe, flank steak, and sliced bull's penis, to bean sprouts, fresh green chilies, and fragrant herbs like cilantro and Thai basil. Bahn Mi is a baguette sandwich, filled with items like Vietnamese pork pate and headcheese, lemongrass and shrimp sausage, or crispy duck. It's then layered with pickled carrots and daikon radish, and spiked with slices of fresh green chilies and leaves of vibrant cilantro. There aren't many foods with flavor profiles more exciting than that!

The truly interesting thing about the Vietnamese soup and sandwich duo is that both are heavily influenced by the French occupation of Vietnam during the late 19th and first half of the 20th centuries. The big bowl of fragrant and meat filled beef broth comes straight from the classic French dish known as Pot au Feu, which is basically a boiled beef dinner, and the baguette and pork based charcuterie in the Bahn Mi sandwich is just about as French as anything could be.

Learning about the cultural connections and history behind the food you eat is certainly fascinating, and some people may argue that it can make your meal more students certainly seemed to love this particular version of "soup and a sandwich". Try it yourself and see what you think!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]